Sunday, December 25, 2011

espresso jelly

This is a howto/documentation for Espresso jelly.

One day a couple of friends and me got the idea of espresso jelly. We all like to drink espresso (or moka or whatever the correct term for this kind of "coffee" is (see the coffee pot in the images below)) and found the idea of a brown jelly with intense coffee taste smeared on the morning bread rolls quite amusing.

  • Gelling sugar with a fruit-sugar relation of 2:1 (in this case espresso-sugar relation).
    Other terms for gelling sugar:
    • Sugar with pectin
    • Jam sugar (British)
    • Jelly sugar (US)
    • Aspic sugar
    (Not to confuse with Preserving sugar, which does not contain additional pectin)
    See Wikipedia - gelling sugar
  • Espresso
  • Sugar (optional)

Gelling sugar Espresso Sugar Description
Variant 1 250 g 375 ml - variant tends to get a bit more liquid / syrup-like. Qualified as ice cream topping ;-)
Variant 2 250 g 300 ml 1 Tablespoon Firm jelly. You may want to leave the additional sugar out. Tries to resist the bread-roll-distribution.
  • Variant 1 corresponds to the instructions of the gelling sugar.
  • As the comment in variant 2 states, to get a firm jelly - use less espresso and maybe add an additional spoon of sugar.

The following pictures show variant 2.

This is the used gelling sugar.

300ml Espresso (~3 Times of cooking with the used pot ;-))
Variant 2 says 250g of gelling sugar with one Tablespoon of (normal) sugar.

Pouring the espresso into the mixed sugars.

Heating it up. Following the instructions on the gelling sugar: Boil for approximately 4 minutes and test the gelling ability (take a teaspoon of it, put it on a dish and see if it gets firm; if it's still liquid, keep cooking). Do not interrupt the boiling. Boil for max. 8 minutes.

Quickly pouring the hot jelly into the prepared glassed and closing them in an instant.

Waiting a day.. aand Yummie!

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